The Boiled taralli they are the flagship product of the ancient Dauno Arte Bianca Doc oven where the art of bread-making has been handed down for three generations, here real Apulian specialties are baked puff pastries and taralli every day. The flagship of the production is the Boiled Tarallo: its peculiarity is due to the double cooking, first boiling and then cooking in the oven, which give the tarallo a sweet crunchiness on the outside it's a tasty crispiness inside.
Manufactured with extra virgin olive oil and enriched with fennel seeds and extra virgin olive oil, it is made in Puglia in all its essence, best represents the goodness of Apulian gastronomy, the tarallo boiled it is crumbly inside and crunchy outside, the DOC, best defines the goodness of Apulian gastronomy.